This professional two-stage electric knife sharpener by EdgeCraft allows you to sharpen both straight and serrated knives. Stage 1 uses a 100% diamond coated disk and Stage 2 uses a stropping/polishing disk to give your knife a sharp and durable edge. The internal elastomeric springs hold the knife blade securely against the angle guides, eliminating the guesswork and guaranteeing a properly sharpened knife. The machine is easy to clean and maintain. No honing oils or water required. Two-year limited warranty. Sharpener measures 8-1/2" x 4" x 4". Engineered and assembled in the USA.
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VIEW VIDEO: Using the Similar Chef's Choice Model 120 Electric Knife Sharpener
EdgeCraft/Chef's Choice Item No. 0320000
Q. How do the Chef’s Choice knife sharpeners compare to other knife sharpening options available?
A. Chef’s Choice Knife Sharpeners are high-quality electric sharpeners that can put an extremely sharp edge on just about any knife in 15-30 seconds. They are not a gimmick like many other sharpeners on the market today. There are two other quality alternatives available for knife sharpening that will give you a similar razor-sharp edge. The first is sharpening stones. While this is the preferred method for many, it is often less practical and more time consuming than using the Chef’s Choice Sharpeners. The second method of sharpening that we recommend is sending your knives out to be sharpened by a professional. While this method may provide you with a sharp knife, it has two major drawbacks, cost and time. Most professionals charge between $5 and $10 per knife. If you have 5-10 knives in your kitchen, that can mean a cost of between $25-$100 approximately every six months depending on your knife usage. The Chef’s Choice Sharpeners allow you to quickly and easily sharpen the knives yourself on a regular basis ensuring you always have a sharp cutting edge.
Q. Are there any tips for using a Chef’s Choice Electric Knife Sharpener?
A. Chef’s Choice Sharpeners are easy to use, however the tips below along with the instruction manual, will provide you with everything you need to know to operate the sharpener.
A) Unless you have special blades designed to be sharpened primarily on one side (such as Japanese Kataba blades), you should sharpen equally on both sides of your knife. You can do this by alternating the strokes through the left and right slots of each stage.
B) Never operate the sharpener from the backside.
C) Use just enough downward pressure to insure uniform and consistent contact of the blade with the abrasive disks on each stroke.
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